We cook around 2,000 burgers a week, so speed is of the essence. Depending on size, we can have a burger ready in one-and-a-half minutes - a 6oz in two minutes. Chicken and steaks are cooked a lot quicker too.
Andy Burns, Executive Chef, Forum Bars Group
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Our very own Paul Hickman carrying out some live product training on our equipment today @caterkwikltd pic.twitter.com/r7yvB36gQX